European Kraut Soup

READY IN: 1hr 5mins
Recipe by Jane from Ohio

A co-worker gave me this receipe. She cut it out of a local news paper.

Top Review by angiyoungblood

Both my husband and I really enjoyed this. I used milk, and I'm glad I did, because I don't know if it would have been creamy enough if I hadn't. I cooked the whole time on a low setting. I did get a little worried when it seemed like the milk was curdling, but 20 minutes after I added the sauerkraut, it worked itself out. Overall, I was very impressed, and happy to finally find a recipe that combined my husband's two favorite foods. Thank you.

Ingredients Nutrition

  • 1 lb mushroom, cleaned and chopped fine
  • 1 (10 ounce) can sauerkraut, drained
  • 12 cup onion, finely chopped
  • 1 quart water (use half & half or whole milk for thicker soup)
  • 4 tablespoons butter
  • 2 tablespoons flour
  • paprika (to garnish)


  1. Cook mushrooms in 1 quart of water for 30 minutes.
  2. Add kraut and cook for another 25 minutes.
  3. Lightly brown onion in 1 tablespoon butter and add to soup.
  4. In a saucepan, melt remaining butter.
  5. Whisk in flour and lightly brown.
  6. Add flour mixture to mushrooms, kraut and onions. Cook 1 -2 minutes longer.
  7. Add salt to taste.
  8. Top each serving with a dash of paprika.

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